INGREDIENTS
Fresh hang curd - 1 cup
Roasted chickpea flour / besan - 2 tbsp
Bread crumb - 1/2 cup
Chopped green chilly - 2
Chopped coriander leaves - 1 tsp
Red chilly powder - 1/4 tsp
Salt - to taste
Oil - 2 tbsp
METHOD
Take a bowl combine all the ingredients except oil and bread crumb and mix well.
Shape each ball to flat patties of medium thickness.
Coat them with bread crumb.
Shallow fry in hot oil until golden in color.
Flip in once in between.
Always cook in medium flame.
Serve hot with tea.
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